A Film About Coffee, the highly anticipated feature-length film on specialty coffee from seed to cup, is debuting this Saturday, April 26, in conjunction with the Specialty Coffee Association of Am...
Via The Zen Parrot
News and updates about the coffee market, coffee culture and trends, the art of coffee making and other topics related to coffee.
Curated by Kawateachoc
There’s truly no way you can do it all this week in Seattle during the SCAA show and all the events, parties, lectures, and specials being held in conjunction with it. We’ve been keeping lists for months of the things we absolutely must do between April 23 and 28, when we’re in Seattle to be with our coffee family. We thought we’d share this list with you, in case you’re feeling overwhelmed...
If you're a coffee lover, then you look forward to that moment when you take your first morning sip of deep, dark goodness. Even when you're sleepily going through every other motion, if you have that coffee cup in your hand, you know everything is going to be ok. So there's nothing more disappointing than a bad cup of coffee, especially when you've been looking forward to it since the night before. Do you feel like your morning coffee just isn't up to par? Or your coffee at any other time of day for that matter? Here are a few reasons coffee doesn't taste as good as it could, and some recommendations for what you can do about it.
The coffee scene in Scotland is popping off right now, with top roasters like Dear Green Coffee and Artisan Roast leading the charge, and cafes in Edinburgh and Glasgow making a name for themselves far beyond the Mairches. At the United Kingdom Barista Championship just a few weeks ago, we watched on as competitors from Scotland represented themselves quite well on the national stage, with 4 of the 20 semi-finalists hailing from either Edinburgh or Glasgow.
Little did you know that every time you put in an order at Starbucks, you’re telling the barista (and anyone else who happens to be listening) a little bit about your personality. What, you ask? Maybe that you’re creative and honest, obsessive and controlling, or kind of high-maintenance. And thanks to this handy little infographic from Ryoko Iwata of ILoveCoffee.jp, you can decode exactly what your favorite cup of coffee says about you.
Iwata, who describes herself as a Japanese coffee-lover living in Seattle, pulled her data from a couple of different sources. Some of it came from a 2013 study conducted by clinical psychologist Dr. Ramani Durvasula, who found that black coffee drinkers were no-nonsense and straightforward, while latte drinkers were big people-pleasers; meanwhile, an earlier summation by body language experts Judi James and James Moore called espresso “the unfiltered cigarette of the coffee drinking world” (definitely my new favorite phrase) and determined that “those who are frightened by coffee are frightened by life.”
Little did you know that every time you put in an order at
Starbucks, you’re telling the barista (and anyone else who happens to be
listening) a little bit about your personality. What, you ask?
I’ve said it before, Robusta has a great deal of potential that shouldn’t be ignored because of its market stigma as the less expensive coffee species of choice for soluble coffee production. Whether for its genetic diversity, disease- and pest-fighting resistance, potential as a second source of income to provide food security for coffee farmers or simply the chance to raise global coffee value and consumption by eliminating bad-tasting defects, Robusta has numerous unexplored avenues of potential to do good.
Therefore, I’m delighted to announce the foundation of the world’s first center of fine Robusta education and research, called CORE: the Center of Robusta Excellence. Naturally, that center will be in Uganda, ancestral home of the Robusta species. Robusta coffee is extraordinarily important to Uganda, with over 1,500,000 families depending on its cultivation as a cash crop — about 20% of the total value of all Uganda’s exports. They’ve committed to advance a next generation of Robusta coffees with a combination of applied research and education for Robusta growers and exporters. See the press release and fact statement about Robusta below. It’s a newly formed venture but something that you’re likely to be hearing more of in coming months and years.
Could coffee be extinct by 2050? That’s the popular question used by reporters when broaching the subject of climate change. Apparently, “will there be no more food by 2050?” doesn’t have the samepizazz.
The Weather Network, Canada’s Weather Channel, released this video and article yesterday that includes a short interview with me about coffee leaf rust and climate change. This is the same interview that led to the piece I wrote shortly after, called Coffee: a Canary in the Coal Mine for Climate Change, which further explored the topic.
I was a bit surprised that the reporter’s on-target questions were distilled down to only a short one minute video clip but I suppose that’s TV and at least the story did appear on a widely distributed cable network. Hopefully this caused a few viewers to take interest in the topic
Two of the three judges, Barista Magazine’s Kenneth Olson and Coffee Fest organizer David Heilbrunn, leafed through a Tokyo guidebook at the judging table. In the front row of around fifty chairs sat a group of baristas — one with an empty cup and pitcher in hand, pouring air lattes the way a boxer might punch at shadows.
In the first generation of capsule-based home-brewers, Keurig Green Mountain (NASDAQ: GMCR ) clearly won in the United States with its K-Cup system, which has become the dominant single-cup coffeemaker.
Keurig however has struggled with its attempts to create a second hit machine as its follow-ups to the K-Cup system, the Vue and the Rivo, have failed to generate significant sales. Now the company has announced that it plans to offer a machine that brews full carafes of coffee using a variant of its K-Cup pods dubbed K-Carafe.
That brewer, the Keurig 2.0, will eventually replace the existing line of K-Cup machines. However, it will face a new round of competition for U.S. customers from rival Nespresso, a Nestle (NASDAQOTH: NSRGY ) subsidiary. Nespresso has already launched its VertuoLine, which does not make full pots but which does make eight-ounce cups of coffee, instead of the smaller espresso drinks that the company previously focused on.
"Our business in the U.S. is still small because we are focusing on espresso drinkers," Nespresso CEO Jean-Marc Duvoisin told FT.com.
With its new machines Nespresso can take the fight to Keurig, which has certainly established that there is an American market for full-size single cups of coffee.
The size of the single-serve coffee market
Since 2007 the global coffee capsules market has grown at more than five times the rate of the overall coffee industry, according to Euromonitor International. Capsule sales neared $11 billion in 2013 and Nespresso -- not Keurig -- is actually the market leader everywhere except the U.S. and Canada with $3.4 billion in capsule/pod sales outside of North America...
It's UK coffee week, but despite years of cafe proliferation, instant coffee still dominates at home. Why do the British drink so much more instant than anyone else, asks Denise Winterman.
"It's like orange squash and orange juice, they're both called orange but that's pretty much where the similarities end," says Paul Meikle-Janney, managing director of coffee consultancy, Coffee Community. "Instant coffee and fresh coffee are different products. Each has its own place in the market but that place is narrowing when it comes to instant and that is as it should be."
But instant still accounts for 77% of the coffee Brits buy to drink at home, according to market research specialists Mintel. In Italy it accounts for just 1%, in France 4% and 7% in the US. The UK market for coffee at home is growing and is now worth in excess of £1bn annually. Instant has lost market share recently but still dominates over the likes of ground coffee and beans.
A Seattle startup working with a pair of the world’s largest coffee companies is hoping to turn a product called Coffee Flour — milled from coffee cherry pulp — into big money.
Led by entrepreneur and former Starbucks technical services director Dan Belliveau, CF Global Holdings, Inc. has been backed by Intellectual Ventures, a Bellevue, Wash.-based invention incubator and patent security firm that has helped develop the supply contracts for the new product...
At Dryad Coffee, we use sustainably harvested wood to make beautiful, BPA-free drinkware.
The goal of this campaign is to raise sufficient funds to meet the standards for certification from the Forest Stewardship Council (FSC), an international organization "established to promote the responsible management of the world’s forests." They are a non-governmental and not-for-profit organization created in 1993 to address global deforestation.
A "sightglass" is the window on the face of a coffee bean roaster that shows what's going on inside the machine. Justin and Jerad Morrison named their now-5-year-old coffee operation after this obscure roasting term because they wanted to build an open-plan cafe where customers would be exposed to every step of the coffee process, from roasting and packaging beans to brewing and pouring cups.
This transparency and emphasis on process extends to Sightglass' design as well, in its SoMa and brand-new Mission District space. It's no longer enough to just drink coffee - one should also pay homage to the beans' origins, the barista's skill at pulling shots and the space in which it's consumed.
Sightglass' fellow third-wave coffee roasters Four Barrel, Reveille, Saint Frank and Blue Bottle have also placed coffee on an altar. As these roasters set up shop and expand in the Bay Area, a very specific design aesthetic has emerged: light-filled, loft-like spaces; the transformation of industrial foundations into polished interiors; hand-hewn accents referencing a building's past; repurposed elements with a rustic-chic patina.
Third-wave roasters emphasize the quality and unique characteristics of each bean, the varied roasting processes and preparation techniques, while coffee's second wave was mostly defined by the proliferation of specialty coffee shops offering espresso drinks and regionally identified coffees. Even Peet's - which, along with Starbucks, was largely responsible for the second-wave coffee trend - is jumping on the design bandwagon in an effort to reposition itself as a locally relevant contender in the Bay Area coffee scene...
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The Specialty Coffee Association of America (SCAA) has announced the results of the 2014/2015 Board of Directors election. Voting ended March 22, votes were tallied, and SCAA can now confirm that the new board members are:
Ben Pitts, 2nd Vice President
Aida Batlle, Director
Juan Luis-Barrios, Director
Rachel Peterson, Director
Chad Trewick, Director
“We are honored and grateful that these five coffee professionals have dedicated their volunteer time and talent to the leadership of the association,” says SCAA Executive Director Ric Rhinehart of the newly elected directors. “We look forward to another great board year, filled with new challenges and achievements for the specialty coffee community!”...
The London Coffee Festival, the flagship event of the UK Coffee Week, is back at East London’s the Old Truman Brewery from 3 – 6 April.
The program this year includes two dedicated industry days, 3 – 4 April, designed to provide the latest in innovative ideas, market research and vocational skills.
A stand out highlight of the event will be a Coffee Refraction 101 workshop with Lachlan Ward, the Australian Brewers’ champion.
The Lab will run a number of free seminars for industry professionals including a Speciality Coffee Association of Europe (SCAE) UK roasting and blending workshop.
In addition to sharing their knowledge on transforming the coffee bean, the SCAE UK will hold a half hour tutorial titled Milk Chemistry, explaining the science behind the best way to texture milk.
The SCAE UK will also run a brewing workshop, a water testing and filtration workshop and a Coffee Diploma Systems seminar.
Guests of The London Coffee Festival industry days will also have the opportunity to hear Anya Marco, Project Café13, give her overview of the coffee shop market.
Marco will share her insight on the success of the coffee shop sector and her predictions for future trends.
A number of big brands will exhibit at this year’s festival, with La Cimbali, Sanremo and Victoria Arduino launching their latest products.
Victoria Arduino will showcase its new VA388, the Black Eagle, a machine designed with help from 2007 World Barista Champion James Hoffman. The Black Eagle includes both T3 and gravimetric technologies to help maintain thermal stability and control the volume of each extraction.
In 2013 The London Coffee Festival attracted more than 16, 000 attendees and this year’s numbers are expected to well exceed that figure.
Intelligentsia Coffee has just released the second entry in their Exotic Coffee Collection series, this time offering a Geisha and a Typica variety from Bolivia’s Café Takesi, a small 38 hectare farm that claims to be the world’s highest coffee farm, at an elevation of 1,900 to 2,500 meters above sea level.
We were lucky enough to snag an advance look at this Takesi release, outfitted in stunning packaging by Intelligentsia and Rohner Letterpress. The photos you see in this article were taken at our secret Portland forest compound, where we brewed the Takesi coffees on the new SprudgeLabs custom pink powder-coat Technivorm Moccamaster.
The winning coffees from the 2014 Cup of Excellence Brazil Late Harvest competition were auctioned on 6 March, fetching an average of US$6.76 per pound – a 10 per cent gain over the 2013 average of US$6.15.
The top lots sold were:
• Nossa Senhora Aparecida (lot 1), by farmer Cinthia Dias Villela to Maruyama Coffee and Café Maple of Japan at US$15.60 per pound;
• Fazenda Rainha (lot 13), from Fazenda Sertãozinho LTDA to Campos Coffee of Australia at US$9.80 per pound;
• and Fazenda Paraíso (lot 2), by farmer Antônio Fortes Bustamante to GSC International of Korea at US$8.50 per pound.
In all, proceeds from the sale of twenty-three lots raised over more than US$302,000, 80 per cent of which is paid directly to the winning farmers after infrastructure costs.
The Late Harvest competition is one of two Cup of Excellence events held in Brazil each year and features Brazil’s exceptional dry natural processed coffees.
Move over Baileys we just found a new way to get our whiskey coffee on.
Created by the Espresso Smith Brewing Company, Master Roaster Tal Fishman wanted to create a coffee experience. Not satisfied with having his coffee simply having hints of whiskey, Fishman decided to age green coffee beans in bourbon barrels to infuse them with that deep oaky taste. After two years the aging and roasting process was perfected to ensure his coffee finishes as bourbon.
The flavor is described as a “bold, dark character layered with cacao, charred oak, mesquite honey and clear-as-day, whiskey notes. It’s sweet, rich and boozy in the cup.”
In creating such a unique product the company didn’t have the heart to dump their masterfully crafted coffee beans in your run-of-the-mill bag packaging. In order to seal in the aroma and flavors of their bourbon infused product the coffee is wax sealed in glass bottles similar to Maker’s Mark. Whiskey Barrel Coffee is available in dark roast, light roast, and decaf.
In case sipping on a cup of bourbon-esque coffee doesn’t wet your whistle you could always try their chocolate covered coffee beans. Available in Colombian White Chocolate, European Dark Chocolate, or European Milk Chocolate this sweet treat pairs the company’s popular coffee beans with a rich chocolate flavor creating a brand new experience.
Coffee is very popular in the Arab world, but each country has its own way of drinking it.
Long ago, Arab cafes transformed into forums for political debate, after politics in Arab countries became monopolized by the ruling regimes. Yet, with the outbreak of the Arab Spring, the cafes lost some of their political meaning for a while, then recovered it as the spring faltered
is a bespoke new restaurant on Carlisle Street in the beachy, sunny St. Kilda neighborhood of Melbourne. The creation of dining industry veterans Rene Spence and Dai Duong, this spot serves up a modern take on classic Vietnamese cuisine — think crispy pig ear banh mi, or a lemongrass & coconut marinated scotch fillet. Uncle’s style of modern Vietnamese extends to their coffee program as well, as the restaurant offers a delicious, noteworthy take on the classic Vietnamese-style ca phe sua da made with Market Lane Coffee, condensed milk ice cream, and a Technivorm Moccamaster.
Both Spence and Duong share a love for detail, and Uncle reflects that. The pair enlisted the help and expertise of other industry professionals, including Foolscap Studio (the designers behind Patricia Coffee Brewers), and Bowen Holden, who is the founder of Patricia. Mr Holden has worked with Spence & Duong previously, and their mutual understanding of quality service led to Holden lending a hand in creating Uncle’s singularca phe sua da service.